Mint Beere Pottu Chutney (pudina)

Ingredients	Quantity
Mint	2 bunches
Beerakaya( ridge guard skin)	3
Green chilly	5
Red chilly	3
Urad dal(minapappu)	1 table spoon
Mustard seeds	1 table spoon
Hinge	Pinch
Salt	To taste
Oil	3 table spoons
Tomato	1
Chana dal(sanaga pappu)	1 table spoon`
Turmeric	Pinch
Garlic cloves	3

Preparation method

1. Wash the mint leaves, beera kaya(ridge guard skin) , keep it aside.
2. Heat the pan add oil, after the oil is heated add mint leaves, beera kaya skin, chopped tomato fry it for 5 minutes. Then switch off the flame keep it aside.
3. In the same pan add oil, after the oil is heated add urad dal until fry, add Channa dal, mustard seeds, red chills,green chills and hinge fry it for 2 minutes.
4. Then grind all the seasonings into a coarse powder. 
5. Add the paste,seasoning powder and salt, turmeric, gralic cloves and make a smooth paste
6. Then you can serve with hot plain rice or dosa bondas

Cabbage Pesara Pappu Curry

Ingredients	Quantity
Chopped cabage	4 cups
moong dal (pesara pappu)	1 cup
Green chilly	3
Ginger	1 table spoon
Red chilly	3
Black gram	1 table spoon
Mustard seeds	1 tea spoon
Cumin seeds	1 tea spoon
Hinge	Pinch
Turmeric	Pinch
Salt	To taste
Curry leaves	Few
Coriander leaves	Few
Grated coconut	2 table spoon

Preparation method

1. Boil Cabbage and Moong Dal for 30 minutes.
2. Let it cool down then remove the water and keep it aside.
3. Heat the pan add oil, after the oil is heated fry black gram then add mustard seeds, cumin seeds, green chills, ginger, red chills, hinge curry leaves, coriander leaves, grated coconut, fry it for 2 minutes. Then add boiled cabbage moong dal, salt and stir it well.
4.  You can serve with hot plain rice, with ghee or rotis.

pine apple sarabath

ingredients	Quantity
Pineapple juice	4 glasses
Sugar	I cup
Pine apple essence	Few drops

Preparation method

Making sugar syrup

1. Add sugar and water in a wide pan and heat it on a medium low flame.
2. Once the sugar is dissolves completely. And bring it to boil by stirring every now and then let the sugar syrup thicken, slightly  about 2-3 minutes after coming to boil it until it reaches one thread consistency. And add pine apple essence stir it well.
3. Then add pine apple juice stir boil it 3 minutes then switch off the flame.
4. Let it cools down to room temperature. Serve to 3 spoons of pine apple syrup and add glass of water and ice cubes to serve it cool.

Anapakaya Aava Curry

Ingredients	Quantity
Bottle guard (aanapakaya)	1
Chana dal	1 table spoon
Black gram	1 table spoon
Mustard seeds	2 table spoon
Tamarind paste	1 table spoon
Curry leaves	Few
Oil	2 table spoon
Salt	To taste
Green chilly	3
Red chili powder	1 tea spoon

Preparation method.

1. Wash the bottle guard cut into small pieces keep it aside.
2. Then boil the bottle guard with salt and turmeric. Squeeze the excess water completly and keep it aside
3. Heat the pan add, oil to it. After oil is heated add channadal and fry it until it start changing to red color, add  black gram, curry leaves, red chili powder ,green chills fry it for 2 minutes. Then add squeezed bottle guard pieces,salt, tamarind paste stir and mix it well and boil 2 more minutes, then switch off the flame.
4. Then grind the mustard seeds to a smooth paste. Add the powder after the curry cools down and mix well.
5. Then serve with hot plain rice with ghee or oil.

Sabudana (saggubiyamu) murukulu

Ingredients	Quantity
Rice flour	4 cups
Sabudana(saggubiyamu)	1 cup
Ajwain	2 table spoon
Salt	To taste
Red chilli powder	To taste
Oil	Deep fry
Butter	3 table spoon

Preparation method

1. Soak sabudana (saggubiyamu) for 6 hours keep it aside.
2. After 6 hours remove the water and grind it into a smooth paste keep it aside.
3. Take a wide  bowl add rice flour, to the sabudana paste, salt, ajwain, redchilli powder, and add butter stir  and sprinkle water to make a dough.
4. Fix the circle shape plate in the muruku machine.
5. Heat the pan add, oil to it. When the oil is heated put the dough in the muruku machine and squeeze it into the hot oil.
6. And fry them into a brownish color on both sides. And do the same process to the rest of the dough
7. Then sabudana murukulu is ready to serve.. 

Aloo bhujia (sav)

Ingredients	Quantity
Potatoes	250 gms
Besan (sanagapindi)	150 gms
Cinnamon stick	¼ inch piece
Cloves	8
Pepper corns	1 table spoon
Hinge	Pinch
Ajwain	1 table spoon
Salt	To taste
Oil	Deep fry
Turmeric	Pinch

Preparation method

1. Grind the cloves, cinnamon stick, pepper corns ajwain, hinge  make a fine powder.
2. Boil the potatoes in the pressure cooker till they became soft.
3. When cool peel the skin and very nicely mash it without any lumps.
4. Take a bowl add besan(sanaga pindi), salt mash the potatoes, and add garam masala powder  and add 2 table spoon of oil . Nicely mash without any lumps.
5. Mix it well. Sprinkle little water and knead this into a dough.do not worry if it is sticky.
6. Put the dough inside in the muruku presser and start squeezing in hot oil. Potatoes get cooked very fast, so take it out as soon as it is done. The sizzle sound will subside once it is cooked, be careful not to get it too brown
7. Repeat the same process for the rest of the dough.
8. Then aloo bhujia is ready to serve..

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Radish raw mango chutney

Ingredients	Quantity
Grated radish	1
Grated raw mango	1
Dry roast mustard fenugreek powder	3 table spoon
Red chilli powder	4 table spoons
Hinge	¼ tea spoon
Salt	To taste
Oil	4 table spoons
Mustard seeds	1 tea spoon
Garlic cloves	6

Preparation method

1. Heat a pan, shallow fry the radish for 3 minutes and keep it aside.
2. Then take a bowl and add fried radish, grated mango, salt, dry roast mustard fenu greek powder, red chili powder, stir it well. After that heat the pan and add oil,when the oil is heated add hinge, mustard seeds, crushed garlic fry it for 2 minutes and mix it to the chutney.
3. Then serve with hot plain rice with oil or ghee.

Samiya oats pongadalu

Ingredients	Quantity
Samiya	1 cup
Oats	1 cup
Sooji rava	¾ cup
Curd	1 ½ cup
Green chillys	5
Ginger	¼ inch piece
Coriander leaves	Few
Curry leaves	Few
Soaked chana dal	¼ cup
Salt	To taste
Oil	3 table spoon
Grated carrot	2 table spoons
Onion	1

preparation method

1. Take a bowl add samiya, oats, sooji rava, salt ,curd and mix it well and keep it aside.
2. After 3 hours grind ginger, green chills, cumin seeds, coriander leaves to a fine paste and mix it in the curd. Add onions, soaked chana dal, curry leaves, salt and mix well.
3. Heat pongadala pan, add 2 drops of oil in each mold and pour batter into mold up to 2/3^rd and cover with lid.
4. When bottom turns brown, turn the other side and close the lid. When the other side is well cooked remove them and take it into a plate.
5. Then pongadalu is ready to serve with any chutney. 

Spinach Aloo Dum Curry

ingredients	Quantity
Boiled baby potatoes	250gms
Spinach	1 cup
Onion	1
Tomatoes	2
Ginger garlic paste	1 table spoon
Dania jeera powder	1 table spoon
Red chili powder	1 table spoon
Garam masala powder	1 table spoon
Poppy seeds	2 tea spoon
Cashews(soaked in 30 minutes)	2 teaspoon
Grated coconut	2 table spoon
Salt	To taste
Oil	4 table spoon
Coriander leaves	few

Preparation method

1. Rinse the baby potatoes and wipe them dry. Peel all the potatoes cut them half or quarter if big in size or keep them whole.
2. Shallow or deep fry in medium hot oil till they get golden brown color and completely cooked.keep it aside.
3. Grind the onions, tomatoes, spinach to a smooth paste. After that grind the soaked cashews, grated coconut, dried poppy seeds to a smooth paste.
4. Heat the pan add oil to it. When the oil is heated add cumin seeds, ginger garlic paste fry it for 2 minutes, then add onion paste fry it for 3 more minutes, and add cashews paste fry it for 3 then add beaten curd  and mix it well. After that add masala paste,cooked fried baby potatoes and cook for 3 more minutes. And then garnish with coriander leaves.
5. Then serve with roti’s, nans or biryani.  

Curd rice

Ingredients	Quantity
Boiled rice	1 cup
Curd	1 cup
Green chilly	3
Red chilly	3
Grated ginger	1 tea spoon
Ghee	2 table spoon
Black gram	1 tea spoon
Mustard seeds	1 teaspoon
Chana dal	1 tea spoon
Ajwain	1 tea spoon
Salt	To taste
Curry leaves	Few
Coriander leaves	Few
Hinge	pinch

Preparation method

1. Take a bowl add boiled rice, curd, and salt, chopped green chills mix it well.
2. Heat the pan add, ghee to it. The ghee is heated add chana dal until fry starts changing red color, add urad dal mustard seeds,  ajwain, red chills, curry leaves hinge fry it for 2 minutes. Then switch off the flame
3. After that all fried seasonings mix it in the curd andstir it well.
4. Then garnish with coriander leaves.

Mint coconut fried rice

Ingredients	Quantity
Mint	2 bunches
Grated coconut	1 cup
Green chills	6
Whole garam masala
Onion	1
Boiled rice	2 cups
Oil	2 table spoons
Ghee	2 table spoons
Garam masala powder	1 table spoon
Salt	To taste

Preparation method

1. Boiled rice keep it aside. After that grind mint, grated coconut into a smooth paste keep it aside.
2. Heat the pan add oil, after that the oil is  heated add shahi-jeera, cloves, cinnamon stick, cardamoms, bay leaves, fry it for 2 minutes,and add onions, green chills and, fry it for 2 minutes, then add  mint paste  fry it for 5 more minutes, then add garam masala powder, and add salt to it. Then switch off the flame
3. Then add boiled rice to the paste and mix it well.
4. You can serve with raitha, or,tamota curd chutney.